Sunday, August 18, 2013

Fish Tacos


Fish Tacos

  • 1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/4 cup sour cream
  • 1 lime, half finely zested and juiced, half cut into wedges
  • Hot sauce, such as Tabasco
  • 12 corn tortillas
  • 1/2 small head red cabbage, thinly sliced
  • 1 cup fresh cilantro
  • 1 small white onion, finely chopped

Step 1
Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
Step 2
Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.

Sunday, March 3, 2013

Deanna's Guacamole


Deanna makes the best guacamole.  After two years of going to her house to eat it I asked her to come over and teach me how to make it.  Yum it was so good even the kids devoured it.




3 avocados
1 1/2 Tbsp salt
1/2 tsp garlic powder
1 tsp Worcester
juice from 1/2 lime
1/4 onion chopped
chopped tomato (amount dependent on taste)
cilantro (optional)

all of the above are to taste.  Deanna doesn't have an exact recipe she just eye balls it and tastes it until it is good.  I will need lots of practice!

Spanish Chicken with Chorizo



Spanish Chicken with Chorizo and Potatoes

Serves 8

Note: I added salt and used a little more oil than the recipe called for. I would add the zest of another orange the next time, finding the citrus flavor of just one orange slightly lost in all that chorizo. Refrain from using the juice as you want your chicken to roast, not braise. Recipes as simple as this will depend much on the quality of your ingredients so get the best quality of chorizo you can from your trusted butcher. Depending on the efficiency of your oven, the chicken may be done in less than an hour, since they're cut pieces - I'd check at the 45 or 50 minute point.

  • 4 tablespoons olive oil
  • 12 chicken thighs (bone in, with skin)
  • 1 pound chorizo sausages, cut in pieces
  • 2 pound baby potatoes, half the larger ones
  • 2 red onions, peeled and roughly chopped
  • 2 teaspoons dried oregano
  • grated zest of one orange
  • salt to taste

Preheat the oven to 425
Put the oil in the bottom of a large casserole dish.
Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins.

Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents of the 2 tins. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done.

Friday, March 1, 2013

Sweet and Tangy Chicken





12 chicken thighs 
1 package dry french onion soup mix
1 (8 oz bottle) Russian dressing (I prefer Wishbone Russian dressing)
1 small jar of apricot preserves or about a cupful.


Mix all ingredients, except chicken, in a bowl.
Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.
Pour sauce over chicken and make sure it’s coated well.
Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.

Wednesday, January 9, 2013

8 Meals 1 Hour

These groceries
 became 8 meals in under an hour.

Here are four recipes that I split into two bags to make 8 crock pot dinners.  It took me under an hour to assemble it all and that included the clean up.  Hopefully they all taste good! 

Savory Vegetable Beef Soup
Teriyaki Chicken
BBQ Chicken with vegetables  
Goulash/Beef Stew


Grocery List:

Fresh Produce:
(3) Green Peppers
(1) Red Pepper
(1) Zucchini
(1) Red Onion
(6) Onions
(1) Bag Potatoes (I bought Red) (You will need approx 14-16)
(1) Large Bag of Whole Carrots (Baby Carrots would work also if you don't feel like chopping- 2 bags of baby carrots would work) I got a bag of whole & a bag of baby.
(1) Bunch of Celery

Meat:
5-6 Ibs of Chicken Breast (I bought the HT Value Pack)
3-4 Ibs of Beef Stew Meat (It was B1G1 at HT today!)
1.5 Ibs of Ground Beef

Other Groceries:
(2) 20oz cans of Chunked Pineapple
(1) 15 Oz Cans Tomato Sauce
(2) 6oz Cans Tomato Paste
(1) 28oz Can Diced Tomatoes
(1) Can v8 juice
(1) small box Tapioca
(1) Box Beef Broth
(1) bag egg noodles
(1) Bag Frozen Cut Green Beans (you will need 2 cups)



Teriyaki Chicken (2 Bags)

  • Split a large bag of Baby Carrots between the 2 bags
  • Cut Red Onion into Large Chunks and split between the 2 bags
  • (1) 20oz can pineapple in each bag (undrained)
  • (2) Garlic Cloves chopped per bag
  • (2-3) Chicken Breasts in each bag
  • 1/2 cup teriyaki sauce in each bag
*Add 1/4 cup teriyaki sauce to mixture. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.

Savory Vegetable Beef Soup (2 Bags)

  • Chop (1) Onion and Chop (2) Cloves of Garlic- Brown in Pan with the Ground Beef- once cool divide mixture between bags
  • (2) whole carrots chopped per bag
  • (2) celery stalks chopped per bag
  • (3) Red Potatoes chopped per bag
  • (1) can v8 split between bags
  • (1) 28oz can diced tomatoes SPLIT between bags
  • (1) cup frozen green beans in each bag
  • (1/2)TBSP Worcestershire per bag
  • (1/2) cup Beef Broth per bag
  • (1) TBSP Parsley per bag
  • (1) tsp Basil per bag
  • 1/2 tsp Thyme per bag
  • (1/2) tsp salt per bag
  • (1/2) tsp pepper per bag
  • (1) TBSP Sugar per bag
*Place in Crockpot with 1.5 cups of water and 15 oz Beef Broth. Cook on LOW 8 Hours.

Healthy BBQ Chicken (2 Bags) * from mamaandbabylove.com *

  • (2) Green Peppers Cut into Slices split between 2 bags
  • (1) Red Pepper Cut into Slices-split between bags
  • (1) Zucchini Chopped and split between bags
  • (3) Onions Chopped and split between bags
  • (4) Garlic Cloves Chopped & Split Between bags
  • (4-6) Chicken Breasts Split between bags (I cut each breast in half again)
  • (1/2) TBSP Quick Cooking Tapioca per bag
  • (1) 15 oz can of Tomato Sauce Split Between bags
  • (1) TBSP of Brown Sugar per bag
  • (1) TBSP Worcestershire per bag
  • (1) TBSP Mustard per Bag
  • (1) cup BBQ sauce split b/t two bags
  • (1/4) tsp Salt per bag
Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice or Egg Noodles.

Stephanie's Goulash/Beef Stew (2 Bags) *adapted from mamaandbabylove.com *

  • (1) Green Pepper Chopped split between bags
  • (1) Chopped Onion per bag
  • (2) Carrots Chopped per bag
  • (2) Chopped Garlic Cloves per bag
  • (3) Ibs Beef Stew Meat Split Between Bags
  • (1) 6oz can Tomato Paste per bag
  • (2) tsp Paprika per bag
  • (1/4) tsp Black Pepper per bag
*Cook for 4 hours on HIGH or 8 hours on LOW in a slow cooker. Add (1/2) Cup of Sour Cream about 10 minutes prior to serving. Serve over Egg Noodles.